Pumpkin Bars

Not sure if you've noticed, but there seems to be a canned pumpkin shortage at our local supermarkets. No worries. I used cooked butternut squash as a substitute in this recipe and it turned out wonderfully. Just quarter the squash, slicing carefully lengthwise and across the middle. Scoop out the seeds. Place in a microwave-safe baking dish with a few tablespoons water, cover with saran wrap, and bake. Start out microwaving about 9 minutes on high and add a few minutes at a time until a knife pierces the squash very easily. Spoon out the squash flesh and discard the skin. Yum!

This recipe was given to me by my cousin, Kathy. I divided it in half and used a 9x9 pan with perfect results. The recipe below is the original, made for a jelly roll pan.

Pumpkin Bars

Preheat oven to 325 degrees.

4 eggs

2 cups sugar

2 cups pumpkin

1.5 sticks butter

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

Mix eggs, sugar, pumpkin and butter thoroughly. Sift flour, baking powder, soda and cinnamon -- add to batter. Pour into a greased jelly roll pan. Bake 25-30 minutes.

Frosting

One 3 ounce package cream cheese, softened

6 Tbl. softened butter

1 tsp. vanilla

1 Tbl. milk or cream

3 cups powdered sugar

Mix -- beat and frost cooled bars.